Pressed Chicken
Ingredients
Directions
Cook the chicken
Place the cut-up fowls in a kettle with a tight cover.
Add 2 cups of water, salt, and pepper.
Cook until the meat easily separates from the bones.
Prepare and press
Remove the meat from skin, bone, and gristle, and chop it for chicken salad.
Season the meat well and place it in a dish.
Pour the remaining cooking juice over the meat.
Let it cool; it will jelly and can be sliced for serving.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Fowls
- Provide the main meat, which becomes tender as it cooks in the water.
- Water
- Forms the cooking liquid that extracts flavor and collagen from the bones and skin.
The step that matters
Letting the cooking juice set. The jelly forms only when the cooking liquid is rich in gelatin from bones and skin and is allowed to cool undisturbed. Pouring it over the meat before cooling lets the meat set evenly in the dish.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
More pressed chicken recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.